Make a delicious, silky smooth, and flavorful homemade turkey gravy in a few simple steps. Avoiding store-bought gravy packages has never been easier!
Best Turkey Gravy for Thanksgiving
Enjoying a luscious gravy is pretty much the law around the holidays. When seasoned just right, the added salt and flavor will bring the perfect balance to otherwise mellow flavors of roasted turkey and mashed potatoes.
This easy turkey gravy is made with 3 ingredients. A roux using butter and flour (or cornstarch) and the drippings from a cooked turkey. That’s it! You can then adjust the seasoning to your liking or leave it as is. A super simple recipe resulting in the best turkey gravy.
When you start making it from scratch, you’ll notice a difference in flavor and the ability to regulate the amount of sodium is also a plus. Trust me, you’ll never go back to using store-bought packages again!
Just 3 Ingredients!
To make turkey gravy from drippings, all you need is:
- Butter: I use unsalted butter so I can adjust the salt after the drippings have been added.
- Flour: You can use flour or cornstarch. This will help thicken the gravy.
- Drippings: I love using the droppings from the turkey, however if it didn’t produce a lot I will do have chicken broth or turkey stock.
How to make turkey gravy
- Strain. Take every last bit of pan drippings from cooking your turkey and pour through a mesh strainer or fat separator. If you don’t have 3 cups, add some chicken broth.
- Melt. In a large saucepan, melt butter.
- Whisk. Whisk in flour until it has formed a paste (also known as a roux). Cook until smooth and creamy. Don’t add any seasonings yet.
- Thicken. Slowly whisk in the drippings, alternating whisking, and adding liquid. Bring to a light simmer until thickened. The amount of added liquid will depend on your consistency preference.
- Season and serve. Season with salt and pepper or any additional seasonings as well as Worcestershire sauce, if desired. Serve warm and enjoy over, well, everything!
Tip: If you like a thicker gravy but have added too much liquid, remove about a 1/4 of a cup from the pan into a separate bowl and whisk in an extra Tablespoon of flour. Then add that mixture back into the gravy and whisk until combined.
If the gravy is too thick, whisk in more liquid.
- In order to make a smooth silky gravy, not only do you want to strain your drippings but you want to make sure it’s hot before adding it to the butter and flour. That will allow for easier blending and much smoother consistency.
- Taste as you go. The seasonings can make or break your gravy! Season to your liking but making sure to test it along the way.
- Once you get this easy turkey gravy recipe down, you can then start to get creative with your additions. Use the giblets for delicious giblet gravy and add fresh herbs.
- Add some cream for an even creamier taste experience.
- Add a smoky flavor to your gravy by using the drippings from a smoked turkey.
Storing & Freezing
This gravy will keep in the fridge in an airtight container for up to 4 days. Because this is not a cream-based gravy, you can absolutely freeze it for up to 3 months without it separating. Freeze in individual portions and only thaw what you need!
More Holiday Sides:
Homemade Turkey Gravy
- 1/4 cup unsalted butter
- 1/4 cup flour or cornstarch
- 3 cups pan drippings (can also use chicken broth)
Optional seasonings: Salt & Pepper, Worcestershire sauce
- Pour the pan drippings from cooking your meat (get every last drop and loosened browned drippings) in a fat separator, or through a mesh strainer. If you don't have 3 cups, add chicken broth.
- Melt butter over medium-heat in a large saucepan. Whisk in flour until it has thickened and formed a paste. Cook for 2 minutes or until smooth and creamy.
- Slowly whisk in the broth from the meat. Alternate whisking and adding liquid until you reach the consistency you like. Bring to a light simmer. Cook until it has thickened, about 3 to 5 minutes. If you'd like a thicker gravy, add less liquid. Add more liquid for a thinner gravy.
- Season with salt and pepper (or additional seasonings), to taste. Add a dash or two of Worcestershire if desired. Pour into a gravy boat. Serve warm over turkey and mashed potatoes.